Begin by placing 4 large eggs in a medium pot and covering them with water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid, remove it from the heat, and let the eggs sit for 10-12 minutes.

While the eggs are cooking, slice the 2 ripe avocados in half and carefully scoop the flesh into a mixing bowl. Using a fork, mash the avocados slightly until creamy but still chunky.

To the bowl with mashed avocados, add 1/2 finely chopped red onion, 1 cup of halved cherry tomatoes, and 1/4 cup of chopped fresh cilantro. Drizzle in 2 tablespoons of lime juice and 1 tablespoon of olive oil. Stir all the ingredients together.

After the eggs have rested, transfer them to a bowl of ice water for 5 minutes to cool. Once chilled, peel the eggs under cool running water, then chop them into small pieces.

Gently fold the chopped eggs into the avocado mixture, maintaining some chunkiness for texture.

Season your salad with salt, pepper, and a pinch of red pepper flakes if desired. Toss the mixture gently.

Your Egg Avocado Salad can be served immediately or chilled. Spoon it onto toasted bread, use it as a filling for lettuce wraps, or enjoy it straight from the bowl.